Chiles Rellenos is a traditional Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a light egg batter, and fried until golden. Served with a fresh tomato sauce, this hearty and flavorful dish is perfect for a special meal.
- 4 large poblano peppers
- 1 cup shredded cheese (Oaxaca or Monterey Jack)
- 1/2 cup all-purpose flour
- 4 large eggs (separated into whites and yolks)
- 1 cup vegetable oil for frying
- For the Sauce:
- 1 can (400g) diced tomatoes
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Roast the peppers: Place the poblano peppers directly over a gas flame or under the broiler, turning them until the skin is charred and blistered. Transfer them to a bowl, cover with a kitchen towel, and let them steam for 10 minutes. Peel off the charred skin carefully, leaving the stem intact. Make a small slit down the side of each pepper and remove the seeds.
- Stuff the peppers: Carefully stuff each roasted poblano pepper with the shredded cheese. Don’t overfill, as this can cause the pepper to tear during frying. Gently pinch the slit closed.
- Prepare the batter: Separate the egg whites from the yolks. In a large bowl, whisk the egg whites until stiff peaks form. Once the whites are firm, gently fold in the egg yolks. Lightly coat each stuffed pepper with flour, shaking off any excess. Then dip the floured peppers into the egg batter, ensuring they are fully coated.
- Fry the peppers: Heat vegetable oil in a large skillet over medium-high heat. Carefully place each batter-coated pepper into the hot oil. Fry for about 2-3 minutes on each side, or until the peppers are golden brown and crispy. Remove from the oil and drain on paper towels to remove any excess oil.
- Make the tomato sauce: In a medium pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened. Add the diced tomatoes and cumin, stirring well. Let the sauce simmer for about 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Serve: To serve, place the fried chile rellenos on a plate and spoon the tomato sauce over them. Serve immediately while the peppers are hot and the cheese is melted.